Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.

Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

Egg and coconut stew.

Ingredients: (serves: 2)

Egg (hard boiled): 2 nos.

Oil: 2 tbsp.

Ginger (julienne): 2 tsp.

Garlic (slivers): 1 tsp.

Scallion root: 2 nos.

Cherry tomatoes: 3 nos.

Cinnamon stick: 1’’ stick

Green cardamom: 2 no.

Cloves: 3 no.

Bay leaves: 1 no.

Turmeric powder: 1 tsp.

Salt: as required

Crushed pepper: ½ tsp.

Coconut milk: 1 cup

Method:

Hard boil the eggs and slice. Keep aside.

Heat up a sauce pan, add a teaspoon of oil and heat up.

Sear the cherry tomatoes and scallions and keep aside.

Add more oil and crackle the spices to remove the raw flavor.

Add the turmeric off the heat to remove the raw aroma. Add the coconut milk and simmer gently for 10 minutes to thicken. Add seasoning as required.

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA.
Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain.
A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety
​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.